Physichochemical properties of Khaki Campbell, Muscovy and Pekin duck feet gelatin extracted with acetic acid

• 主要な著者: Fatin Arina Mohd Zain, Norshazila Shahidan, Nurul Huda, Zarinah Zakaria, Abdi Wira Septama
• フォーマット: Conference or Workshop Item
• 言語: English; English
• 出版事項: 2020
• 主題: TX642-840 Cooking
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/31064/1/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid-ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/31064/2/Physichochemical%20properties%20of%20Khaki%20Campbell%2C%20Muscovy%20and%20Pekin%20duck%20feet%20gelatin%20extracted%20with%20acetic%20acid.pdf; https://eprints.ums.edu.my/id/eprint/31064/; https://docplayer.net/184086150-Malaysia-international-biology-symposium-2019-i-simbiomas-2019.html

Gelatin is a high molecular weight polypeptides with water soluble properties that was derived from collagen by thermal treatment hydrolysis (Bailey & Light., 1989; Kuan et al., 2016). The major source of gelatin production in Europe is 60% from pigs and another 40% of gelatin production are fro...